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The production of bakery products constitutes an inherent part of the agricultural and food complex in ensuring the nourishment of the population. In connection with
the development of new kinds of products, the volume of
production and, simultaneously, the demand of the retail
network stimulated by a larger supply of the assortment
have been continuously growing. The main reasons are:
taste variety, the availability for consumption, and longterm storability.
The basic criteria of the quality of durable products are
health safety and optimum sensory properties. Both the
quality and durability of products are influenced by the
raw-material quality, recipe, and storage conditions. The
durability of bakery products with the medium and high
humidity contents is often limited by the growth of moulds.
A lot of species are able to grow at the water activity
value of 0.8 whereas some xerophilous species at that of
0.65. Losses caused by the moulding process vary between 1% and 5% in the dependence on the season, the
type of product, and the mode of production (LEGAN 1993;
NIJS et al. 1996; ABELLANA et al. 1997; HAASUM & NIELSEN 1998; VEGA et al. 1998).
Apart from the currently produced types of sweet durable bakery products such as biscuits, crackers, sponge
and tea biscuits in the limelight of the market are also
Packaging material. The foil is produced from rawmaterials harmless to health. It should comply with the
hygienic requirements for a direct contact with eatables.
It has favourable barrier properties against the water vapour permeability and contains some aromatic substances. The foil is characterized by its metal-bright appearance
(PND 12-184-00 Plasty, kombinovan filmy a kpie).
For the microbiological examination of the products,
5 packages (10 g each) were used with the addition of
90 ml of physiological solution. Homogenization proceeded in a separating funnel for 20 to 30 min. Both the samples and the nougat cream (10 g) were analysed by 2 and
3 parallel determinations.
1. Sensory evaluation was accomplished by the 5-point
hedonic scale determination and the profiling of tastiness was carried out by 6 panel assessors (POKORN
1993).
2. Yeast and mould count were determined by the plate
count method, on the chloramphenicol glucose extract
agar (arisk Michaany, Slovak Republic) (STN ISO
7954 1997 Mikrobiolgia. Veobecn pokyny na stanovenie potu kvasiniek a plesn. Metda potania
kolni kultivovanch pri 25 oC).
3. The aw value was determined according to the Slovak
Standard STN 56 0030, 1996 Stanovenie aktivity vody
v potravinch (Thermoconstanter-Defensor AG-Novasina, Switzerland).
4. Measurement of the pH value was carried out using a
pH meter inoLab, pH level 1 with a Blue Line glass
electrode.
5. Mathematical and statistical evaluation of the results
(x, s, sr%) was carried out after CHATFIELD (1995).
RESULTS AND DISCUSSION
Sensory evaluation
oratory temperature (20 2C) were evaluated at time intervals of 0, 30, 45, 60, 75 and 90 days. The individual
samples differed in the type of dough (brioche and croissant), the aw value of the cream, and the addition (or absence) of sorbic acid in the spirit spray.
The six-member panel evaluated the following sensory
parameters: shape, crust, odour, hardness, crumb, taste,
the appearance of the cream, taste + consistency of the
nougat cream, and adhesiveness to palate (5-point hedonic scale, according to which the maximum value of
5 points corresponded to the highest degree of the evaluated products quality whereas the lowest degree of the
evaluation expressed by 1 point demonstrated its fundamental qualitative deficiencies). The results of the sensory evaluation are summarized in Tables 1 and 2.
Characteristics
Attribute
Characteristics
Shape
regular, well-formed
Taste
irregular
flat, deformed
Crust
Cream appearance
Odour
2 acidic, alcoholic
1 strongly disagreeable, strange
less pastry-like
slightly pastry-like
5 liquid, delicious
malodorous, strange
4 semi-solid, delicious
Hardness
very soft
2 solid, delicious
softer
1 solid, disagreeable
soft
Adhesiveness to palate
slightly hard
hard
Crumb
3 medium-adhesive
2 considerably adhesive
1 very adhesive
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Shape
Adhesiveness to palate
Crust
Odour
5
slightly expressive
disagreeable, strange
Cream taste
Odour
Cream appearance
Taste
5
acidic, alcoholic
disagreeable, strange
Consistency
5
solid
very solid
Hardness
Taste
Storage (days)
0
30
Crumb
45
60
75
90
Shape
Crust
Adhesiveness to palate
Colour
5
light-brown up to brown
brown
dark-brown
Odour
Cream taste
Hardness
Cream appearance
Appearance
5
108
Taste
Storage (days)
30
Crumb
. 45
60
75
90
Shape
Adhesiveness to palate
Adhesiveness to palate
Crust
Cream taste
Odour
Cream appearance
Hardness
Taste
Storage (days)
0
30
Cream taste
Odour
Cream appearance
Hardness
Crumb
Taste
Storage (days)
45
Crust
60
75
90
0
30
45
Odour
Cream appearance
Hardness
30
90
60
Crust
Cream taste
Odour
Cream appearance
Hardness
Taste
Crumb
45
75
Adhesiveness to palate
Crust
Cream taste
60
Shape
Adhesiveness to palate
Storage (days)
Shape
Taste
Crumb
Crumb
Storage (days)
75
90
30
45
60
75
90
Shape
Shape
Adhesiveness to palate
Cream taste
Odour
Cream appearance
Hardness
Taste
Storage (days)
(days)
Storage
Adhesiveness to palate
Crust
30
Cream taste
Odour
Cream appearance
Hardness
Crumb
45
60
Crust
Taste
75
90
Storage (days)
30
Crumb
45
60
75
90
quirements for this type of product (the limit for the mould
count is 5 102/g max. in 5 analysed samples, the limit of
5 103/g being allowed in two of them; the yeast count is
not included in the standard (Food Codex of the Slovak
Republic 1998). The influence of sorbic acid (0.62%) in
the spirit spray applied on to the surface of products had
no marked effect on the microbiological quality and the
shelf life of the finished products.
pH. The pH value was measured as a complementary
index of the quality of products which is associated with
the development of microflora. The pH values of the samples did not markedly change during 90-day storage (5.9
6.1), which corresponds also to the significantly unchanged
microflora during the storage. In samples 6 and 9 produced from the croissant dough, the pH value was somewhat higher than that in samples 1 to 4 produced from the
Odour
Odour
Appearance
Taste
Colour
Storage (days)
Consistency
90
110
Appearance
Taste
Colour
Storage (days)
Consistency
0
90
Appearance
Taste
Colour
Storage (days)
Consistency
0
90
and C3) from 0.79 to 0.86. They did not change in the
course of storage and, consequently, they are not demonstrated in a tabular form.
Conclusions
The results given in this paper enable to conclude that
health-beneficial and taste-attractive products with a long
shelf life and utilization at the consumers market can be
obtained by:
a strict observation of the hygienic regulations for the
prevention of the danger of contamination by analysing the risks (HACCP)
a strict observation of the baking process
preferring the brioche dough to the croissant dough
a careful consideration of the use of sorbic acid (in view
of the spectrum of its action).
References
ABELLANA M., TORRES L., SANCHIS V., RAMOS A.J. (1997):
Caracterizacion de diferentes productos de bolleria industrial II. Estudio de la micoflora. Alimentaria, 287: 5156.
AKGN S., SOYUTEMIZ E., ANAR S., CIBIK R. (1997): Determination of microbiological quality of cream pastry given to
consumption. Gida, 22: 433438.
BRACK G. (1994): Wasserdampfsorption bei Dauerbackwaren.
Brot und Backwaren, 42: 191193.
CHATFIELD C. (1995): Statistics for technology. Chapman and
Hall, London (ISBN 0412 25340 2).
DOULIA D., KATSINIS G., MOUGIN B. (2000): Prolongation of
the microbial shelf life of wrapped part baked baguettes. Int.
J. Food Propert., 3: 447457.
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Shrn
HOZOV B., KUKUROV I., TURICOV R., DODOK L. (2002): Senzorick akos skladovanch pekrskych vrobkov typu
croissant. Czech J. Food Sci., 20: 105112.
Hodnotili jsme senzorick akos (tvar, va, farba, chu, konzistencia, krka, striedka at.), mnostvo plesn a kvasiniek,
hodnoty aw a pH poas 90-dovho skladovania (0, 30, 45, 60, 75 a 90 dn) v laboratrnych podmienkach pri 20 2 C v 8 typoch
pekrskych vrobkov typu croissant s nugtovm krmom, odliujcich sa typom cesta (brio, croissant), aw hodnotou krmu
a prdavkom alebo bez prdavku kyseliny sorbovej v postreku liehu na povrch vrobkov. Uveden parametre boli stanoven tie
vo vzorkch nugtovch krmov (0. a 90. de skladovania). Zvolen parametre umonili posdi as trvanlivosti vrobkov
v zvislosti od rznych technologickch podmienok (kyselina sorbov, receptra, aw).
Kov slov: croissant; senzorick hodnotenie; plesne a kvasinky; aw; pH; kyselina sorbov
Corresponding author:
RNDr. BERNADETTA HOZOV, PhD., Fakulta chemickej a potravinrskej technolgie STU, Katedra vivy a hodnotenia potravn,
Radlinskho 9, 812 37 Bratislava, Slovensk republika
tel.: + 421 2 59 32 54 78, fax: + 421 2 52 49 31 98, e-mail: kukurova@yahoo.com
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